Anchovy Pasta – A French Provençal Recipe with Tomatoes & Olives

anchovies

🥗Healthier: capers

💰Cheaper: canned sardines

Canned sardines provide a similar umami flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

parsley

🥗Healthier: spinach

💰Cheaper: cilantro

Spinach adds nutrients while being cost-effective.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can provide a similar heat with more flavor.

Put 2 tablespoons of olive oil in a pan.

Add 6 anchovy fillets to the pan on the lowest heat to melt into the oil.

Put a large pot of water on the stove for the pasta, salting it like the ocean.

Smash 4 cloves of garlic slightly and add them whole to the sauce, discarding later.

Cut 500 grams of tomatoes in half and deseed them, then chop into dice.

Add 3/4 cup of Kalamata olives to the sauce, either whole or sliced.

Once the anchovies have melted into the oil, wait for the pasta water to boil.

Once boiling, add the pasta and a little olive oil, cooking for about 10 minutes.

In a wide pan, heat 3 tablespoons of olive oil and add the garlic, cooking until it sizzles.

Add the chopped tomatoes to the pan and cook for about 5 minutes over high heat, stirring occasionally.

Add the olives to the tomatoes and stir.

Add the melted anchovies, some black pepper, and dried basil to the sauce.

Turn off the heat and add the cooked pasta to the sauce, tossing gently.

Optionally discard the garlic cloves and add a little butter and Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens